Rice is very important to Korean cuisine. It’s the center of pretty much every meal and in fact the Korean word for “cooked rice” (bap: 밥) can also mean “meal.” Most of the time we Koreans eat white rice, or multigrain rice, but on special occasions we prepare rice mixed with red beans, called patbap. Patbap tastes […]
Imagine garlic-flavored rich beef brisket stock filled with sweet, springy shrimp and chive mandu dumplings. If you’re a soup person, this is going to make your stomach very happy!
Today let’s make an easy, delicious, hearty and super-nutritious recipe for mung bean porridge called nokdu-juk (녹두죽)! The mild, smooth, and soft porridge is not only comforting but also nutty and filling. Korean cuisine has a lot of different kind of porridges (in Korean:죽 juk), and I showed you many of them already. Nokdu-juk is […]
Today I’m going to introduce you to gim-bugak, which is seaweed paper coated with glutinous rice paste and then fried. It tastes very crispy, airy, savory, and full of the fresh flavor of the sea that is unique to gim. When it’s coated with rice paste and dried and fried, it expands like a blooming white flower. […]
Hello everybody! This is the last of my videos filmed during my trip to France. In my last video I showed how to clean and cook an octopus and serve it in the Korean style with a sesame oil dipping sauce. As I mentioned in that video, I have so many traditional Korean recipes using […]
Hello everybody, today I’m going to show you how to make kimchi with Asian chives (a.k.a garlic chives), which are buchu in Korean. It’s called buchu-kimchi, and it’s simple and fast to make but very delicious. It’s refreshing with a green onion-y, chive-y taste that’s lively and spicy. I like to eat this kimchi best when […]
I’m so excited to introduce today’s recipe to you! It’s gonggal-ppang, a cookie-like bread that’s puffed up like a crunchy, crusty, hollow balloon, with a coating of melted sweet syrup inside. This balloon bread was created by Chinese immigrants in Korea. I was told that the bread was originally called “air-bread” among Chinese but when it came […]
Today’s recipe is for Paeju-doenjang-jjigae (패주된장찌개), fermented bean paste stew made with scallops. Fermented bean paste stew (doenjang-jjigae: 된장찌개) is savory, earthy, full of umami and irresistible, and a favorite among Koreans. There are many different kinds of doenjang-jjigae, made in different ways and using different ingredients, and in my previous doenjang jjigae recipe, I used large dried […]
I developed this recipe after visiting Korea in the middle of their honey butter flavor craze. It’s crispy crunchy Korean fried chicken with a garlic, honey, and butter flavor. It’s hard to spot eating it once you start!
Today I’m going to show you how to cut up a whole chicken into parts that you can use in many recipes. I know buying a chicken in packaged, precut pieces is convenient and easy, but buying a whole chicken and then cutting it up yourself has a lot of advantages. First, it’s cheaper! Second, […]
For a short time at the end of summer, large amounts of plump, thick-skinned Korean peppers appear in Korean grocery stores at bargain prices. We call them asagi (아삭이) peppers and they are mild, plump, large, and crispy, perfect for making spicy stuffed green chili pepper kimchi, called gochu-sobagi in Korean. They come in season at the […]
Which to get? Both are best sellers and either one is a good choice if you want to learn Korean home cooking. Maangchi's Real Korean Cooking has all the recipes for all the essential Korean pastes and sauces, but my second book Maangchi's Big Book of Korean Cooking has more recipes, more photos, and more variety.
